Low carb chocolate, coconut and coffee baked custards

Food24
4 servings Prep: 1 hr 15 mins, Cooking: 40 mins By Food24
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Ingredients (10)

BAKED CUSTARDS
1 coconut milk — tinned
1/2 cup xylitol — granules
4 tsp cocoa powder — dark
1 tsp vanilla — essence
2 eggs — large
2 eggs — large, yolk only
salt — pinch
SALSA
1/3 cup strawberries — finely chopped
1/4 cup pecan nuts — chopped
1/4 cream — whipped, to serve
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Method:

For the baked custards, pre heat the oven to 170°C. Combine all of the ingredients in a blender and blend until smooth. Divide the mixture between 4 ramekins or glass serving jars. Place it in a deep oven dish. Add enough water to the oven dish to come half way up the ramekins/jars. Bake for 40 minutes. Allow the custards to cool down in the baking dish with the water. Remove it from the water and refrigerate for at least 1 hour.

 

For the salsa, stir the strawberries and pecan nuts together.

 

To serve, top each cooled custard with a dollop of whipped cream and a spoonful of the salsa.

 

TIP: The coconut cream can easily be replaced with cream, if a non-coconut flavour is preferred. 

ALSO TRY: 

Low carb naked chocolate mousse with hazelnut dust

Low carb shortbread cookies

Low carb Eton Mess

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